Pesto Cream Pasta

Pesto cream pasta is easily one of the simplest and most delightful dishes of the traditional Italian cuisine.With its complex flavor, ease of creation, and minimal prep time, pesto cream pasta is sure to become an instant favorite in any household. Give it a try! Pesto cream pasta Recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together

Health Benefits:

• When enjoyed in moderation, the unsaturated fat found in olive oil and pine nuts, which are main components of pesto, can decrease inflammation and improve cholesterol.

Ingredients

heavy whipping cream: 3/4 cup

water: 1/4 cup

Butter: 2 tbsp

prepared pesto sauce: 1/4 cup

Garlic powder: 1/8 tsp

salt: 1/4 tsp

shredded parmesan cheese: 1/2 cup

box your choice of pasta: 16 oz

How To Make Pesto Cream Pasta

1. Place a pot of salted water on high heat and bring to a rolling boil.
2. Pour pasta into boiling water and follow cooking directions on package.
3. In a separate small saucepan, heat your heavy whipping cream and water. It should be hot, but you do not want it to boil.
4. Add butter, garlic powder, pesto, and salt, and mix well.
5. Reduce heat and allow to cook for 5 more minutes.
6. Add parmesan and stir until melted.
7. Combine pasta and sauce.
8. Serve your pesto cream pasta piping hot, and enjoy! 

Pesto Cream Pasta is one of our favorites, and we’re sure it will quickly become one of yours. Add some fresh grilled chicken to top off the dish and make it a more well-rounded, filling dinner, or enjoy it by itself. Can’t finish it now? Throw the rest in an elegant steel lunch box and take it with you! It’ll still be fresh and hot 4 hours from now, and this dish is sure to make you the envy of the neighborhood. 

Trivia

• The average American eats about 20 lbs of pasta every year, making pasta one of the most favored meals in the country.
• “Pesto” is short for “pesto allagenovese,” a name which refers to the pounding or crushing process used to create pesto. The same root words are where the word “pestle” comes from. “Pesto” alone can be anything that is created by pounding or crushing, but the most common and what we now recognize as attached to that name is the beloved sauce that originated in Genoa, which is the capital city of Liguria, Italy.